Chef Mitsuo Umino, who has studied for about 30 years at OZAWA’s main restaurant in Shirokanedai, Tokyo, will assume the role of supervising chef, bringing you “Hiroshima French cuisine” using local ingredients.
This restaurant opened in October 2006 as the first regional restaurant of OZAWA, which was supported by many cultural figures as a famous restaurant in Shirokanedai, Tokyo. It was listed as a one-star restaurant in the Michelin Guide Hiroshima Edition 2013 and Hiroshima & Ehime 2018 Special Edition, respectively, and has been providing sophisticated “Tokyo French” that has never been lost to the times as a representative French restaurant in Hiroshima.
The course includes “Chawanmushi (steamed egg custard with lobster),” a specialty of OZAWA that uses fresh lobster to bring out the flavor of the ingredients from the bouillon to the sauce, citrus fruits such as pesticide-free lemons grown in Onomichi, Hiroshima, and seafood caught in the morning at Hagi Port in Yamaguchi, as well as other dishes using local ingredients, all served in an open space. Please enjoy the open atmosphere of the restaurant.
［Lunch]
12:00-15:00 (L.O. 13:30)
［Dinner]
18:00-22:00 (L.O. 20:00)
Reservations required by 17:00 the day before.
Closed on Mondays and Wednesdays (except holidays)
